Spinach and potato soup

Spinach and potato soup

Introduction:

"Spinach stems and leaves are soft, smooth and tender, delicious and fresh, rich in vitamin C, carotene, protein, iron, calcium, phosphorus and other minerals. When buying spinach, the leaves are easy to be thick, stretch well, and the leaf surface should be wide, while the petiole should be short. If there is discoloration in the leaves, it should be removed. "

Production steps:

Step 1: wash spinach and cut into sections. Cut potatoes into small pieces

Step 2: heat the oil, add scallion and saute until fragrant

Step 3: pour in the chips and stir fry

Step 4: add the right amount of pepper powder and soy sauce and stir well

Step 5: pour in some water

Step 6: cover and boil over high heat

Step 7: when the potatoes are cooked, add spinach

Step 8: Sprinkle the right amount of salt and monosodium glutamate to get out of the pot

Materials required:

Spinach: 100g

Potatoes: 2

Oil: right amount

Salt: right amount

Soy sauce: right amount

Pepper powder: right amount

Scallion: right amount

MSG: right amount

Note: not suitable for patients with nephritis, kidney stones. Spinach oxalic acid content is high, one time consumption should not be too much; in addition, the spleen deficiency loose stool should not eat more; anemia will make the body iron loss faster. Raw spinach is not suitable for CO cooking with tofu to hinder digestion and affect curative effect. It can be co cooked with tofu after blanching with boiling water

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh